Lemon Poppy Seed Pancakes

Now, this is a Spring recipe! The bright flavors of fresh lemon and sweet strawberries practically cause birds to chirp and flowers to bloom singlehandedly. Okay, that may be an exaggeration, but it certainly tastes like Springtime in your mouth. These Lemon Poppy Seed Pancakes are a cinch to put together and would make a perfect Sunday brunch treat (I suggest making these for Mother’s Day this weekend!) or a wonderful weeknight “breakfast for dinner.”

Though I included nutrition information and Weight Watchers points information for bare pancakes as well, I highly recommend serving these with the sweet strawberry topping. It all tastes so good together! I also tossed a few blueberries on my plate for color because I had them on hand and they were delicious as well. I served the Lemon Poppy Seed Pancakes with a side of Oscar Mayer turkey bacon (my favorite kind) and it was a very filling and complete meal. Now you can make your pancakes and eat them too!

Lemon Poppy Seed Pancakes

Ingredients:

½ cup of white whole wheat flour (you can use all-purpose or wheat, this is just my preference)

1 teaspoon baking soda

1 teaspoon poppy seeds

Optional (for strawberry topping):

8 medium strawberries, sliced

½ teaspoon fresh lemon juice

1 tablespoon powdered sugar

Directions:

In a large mixing bowl, combine the yogurt, egg, honey and lemon zest and stir until thoroughly combined. Add the flour, baking soda and poppy seeds and stir until batter is mixed.

In a small bowl, combine sliced strawberries, lemon juice and powdered sugar and mix until sugar is dissolved. Set aside.

Lightly mist a griddle pan with cooking spray and bring over medium heat. Scoop ¼ cup of batter onto the heated pan and use the back of a spoon to smooth it out into a flat circle. Repeat in batches (depending on how many pancakes fir on your pan at once) to form 6 pancakes. Cook on one side for 2-4 minutes until bottom is golden and pancake is “flappable.” If the batter is not firm on the bottom yet it needs more time. Once flipped cook another 1-2 minutes until golden on the other side as well. Repeat until you have 6 pancakes. Each serving is 2 pancakes with 1/3 of the strawberry topping.

I cannot WAIT to try these! There’s this place in Austin called Kerbey Lane Cafe that serves these with a homemade lemon glaze every spring and since I’ve moved away I’ve been devastated that I can’t go in and grab them whenever I want. But now I’ll have a skinny alternative! 🙂 Thank you, thank you, thank you! I think I’m going to make these for mother’s day tomorrow morning and see how they turn out!